1994
DOI: 10.3136/nskkk1962.41.123
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Isolation and Characterization of a Bacillus subtilis Strain Producing Natto with Strong Umami-Taste and High Viscosity.

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Cited by 16 publications
(7 citation statements)
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“…TCA(trichloroacetic acid) soluble nitrogen content TCA soluble nitrogen was determined using a method modified from Nagai et al (1994). A 5 g sample of dried natto was placed in a volumetric flask along with 100 mL of deionized water, and then mixed with a magnetic stirrer.…”
Section: Methodsmentioning
confidence: 99%
“…TCA(trichloroacetic acid) soluble nitrogen content TCA soluble nitrogen was determined using a method modified from Nagai et al (1994). A 5 g sample of dried natto was placed in a volumetric flask along with 100 mL of deionized water, and then mixed with a magnetic stirrer.…”
Section: Methodsmentioning
confidence: 99%
“…In LAB, GABA acts as a defense against acidic environments and as an alternative energy source (Kook et al, 2010a). Fermentation with B. subtilis generates mucilage containing γ-polyglutamic acid (γ-PGA) and fructan, which give the sticky consistency to natto (Nagai et al, 1994;Park et al, 2012). γ-PGA is a biodegradable, water soluble and edible biopolymer, which can be composed of either the L or D isomer of glutamic acid or both.…”
Section: Introductionmentioning
confidence: 99%
“…The trichloroacetic acid (TCA)‐soluble nitrogen determination is a modification of the method of Nagai and others (1994). Five grams of natto powder were dissolved in distilled water to obtain 100 mL of solution and stirred vigorously.…”
Section: Methodsmentioning
confidence: 99%